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Starch and starchy food products = improving human health /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Starch and starchy food products/ edited by Luis Arturo Bello-Pérez, Ph.D, José Alvarez-Ramirez, Ph.D, and Sushil Dhital, Ph.D.
其他題名:	improving human health /
其他作者:	Bello Pérez, Luis Arturo.
出版者:	Boca Raton, FL :CRC Press, : 2023.,
面頁冊數:	1 online resource.
標題:	Starch. -
電子資源:	https://www.taylorfrancis.com/books/9781003088929
ISBN:	9781003088929

Starch and starchy food products = improving human health /
Starch and starchy food productsimproving human health /[electronic resource] :edited by Luis Arturo Bello-Pérez, Ph.D, José Alvarez-Ramirez, Ph.D, and Sushil Dhital, Ph.D. - 1st ed. - Boca Raton, FL :CRC Press,2023. - 1 online resource.

Includes bibliographical references and index.

"Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources recently has been increasing, due to interest in the economical and social development of tropical and sub-tropical regional economies, and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch"--

ISBN: 9781003088929

LCCN: 2022009146Subjects--Topical Terms:

842854
Starch.

LC Class. No.: TP415

Dewey Class. No.: 664/.2

Starch and starchy food products = improving human health /
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020 $z 9780367543433 $q (hardback)
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245 0 0 $a Starch and starchy food products $h [electronic resource] : $b improving human health / $c edited by Luis Arturo Bello-Pérez, Ph.D, José Alvarez-Ramirez, Ph.D, and Sushil Dhital, Ph.D.
250 $a 1st ed.
260 $a Boca Raton, FL : $b CRC Press, $c 2023.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
520 $a "Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources recently has been increasing, due to interest in the economical and social development of tropical and sub-tropical regional economies, and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch"-- $c Provided by publisher.
588 $a Description based on print version record and CIP data provided by publisher.
650 0 $a Starch. $3 842854
650 0 $a Food $x Composition. $3 564347
700 1 $a Bello Pérez, Luis Arturo. $3 3720445
700 1 $a Alvarez-Ramirez, José. $3 3720446
700 1 $a Dhital, Sushil. $3 3720447
856 4 0 $u https://www.taylorfrancis.com/books/9781003088929